In Praise of Green

Foodie Friday

Mar 25, 2011 by

Back when I was working 60-hour weeks in the corporate world and my friends were stay-at-home moms, we were nevertheless included in “buffets”, to which everyone was expected to contribute a dish.

The phone call usually went something like this, “We know you are working and don’t have time to cook, so why don’t you just bring a veggie platter?” Right!  Have you ever tried to peel carrots and slice celery for 40!  It takes a lot more time than anything I ever cook.

Alternatively, I would hear “We know you’re busy, why don’t you just bring a plain green salad?” Now I recognize that the hostess really does want something simple and green to complete the meal, but I also know that my friends will be working all day preparing their gourmet specialties and I get to wash lettuce!  No bragging rights there! But…I found a magazine article about a luau that included a salad recipe that has become my staple.  I call it the…

All-Green Salad


2 large heads Boston or Bibb lettuce (red leaf also looks great – whatever’s fresh!)

2-3 large ripe avocados peeled, pitted, cut into chunks and sprinkled lightly with lemon

3-4 large stalks of celery, cut diagonally into one-inch slices

4-5 ripe Kiwi, peeled and sliced

1 bottle sesame seeds


Pre-heat oven to 325º

1. Spread sesame seeds on a cookie sheet.  Toast for 5-10 minutes – until golden brown. Remove from oven and allow to cool

2. Wash lettuce and tear into bite-size pieces – add to salad bowl

3. Add celery, avocado and kiwi.

Just before serving, toss salad lightly with Pineapple-Mint dressing and then sprinkle with toasted sesame seeds.

Pineapple Mint Dressing


¾ cup salad oil

½ cup unsweetened pineapple juice

1 teaspoon dried mint (crumbled) or 2-3 teaspoons fresh mint, chopped

½ teaspoon salt

½ teaspoon garlic salt

dash of white pepper


Combine all ingredients in a covered jar.  Shake thoroughly. Chill.  Best if flavors are allowed to blend several hours or overnight.

The only tricky part is getting the avocados and kiwi to ripen at the same time, but the result is scrumptious!  You’ve met your hostess’s need for “green”, and your own need to show off just a bit.

Graphic credit: Natural Homes

About the Author

Tani Wolff Has Written 17 Articles For Us!

I also write for a college admissions blog and create marketing materials. However, my true passion is preparing articles about Opera Theatre of Saint Louis’ upcoming festival season. I spend eight to ten months each year researching the composers, librettists, time periods and performance records of our productions (as well as the music) to put together pieces that will enhance the enjoyment of our fabulous and devoted patron community. It is truly a labor of love.
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  1. Tani

    Yum! Ginger syrup sounds fabulous – I’ve never used it, but I certainly will try!

  2. Rebecca Crichton

    Tani,Sounds delicious. Love the combinatino of avacado and kiwi and the pineapple mint dressing seems like a great mixture. I might add a bit of my ginger syrup but I tend to add that to just about everything.

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